Vegetable Skewers with Pesto Butter
Grill up kabobs as a side dish for a vegetarian meal (such as chickpea burgers) or to serve with grilled meat or fish. Use either basil pesto or sun-dried tomato pesto. No pesto? Add 1/4 cup (50 mL) minced fresh basil (or 1 tsp/5 mL dried) to the butter.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 170 |
| pro | 2 g |
| total fat | 14 g |
| sat. fat | 8 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 354 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 26% |
| vit C | 173% |
| folate | 13% |
Suggested Recipes
-
2 small zucchini (10 oz/300 g total)
1 japanese eggplant (6 oz/175 g)
1 each sweet red and yellow pepper
1 cubanelle pepper
1/4 cup (50 mL) butter, melted
2 tbsp (25 mL) pesto
1/4 tsp (1 mL) each salt and pepper
Preparation:
Cut zucchini and eggplant into 1/2-inch (1 cm) thick rounds. Core and seed red, yellow and Cubanelle peppers; cut into 1-inch (2.5 cm) pieces.
Onto 8 metal or soaked wooden skewers, alternately thread zucchini, eggplant and peppers. (Make-ahead: Cover and refrigerate for up to 6 hours.)
In bowl, mix butter with pesto. Sprinkle skewers with salt and pepper; brush with half of the pesto butter. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until tender, about 10 minutes. Brush with remaining pesto butter.
Tags:
Source
Canadian Living Magazine: August 2006
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